Hash Brown Quiche

From Paula Dean

3 c, shredded frozen hash browns, thawed and drained

4 T butter, melted

3 large eggs, beaten

1 c half and half

3/4 cup diced cooked ham

1/2 c diced green onions

1 c shredded Cheddar

Salt and freshly ground pepper

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as bes as possible.  In a 9-inch pie plate, toss the hash browns with the melted butter into the plate.  Press them into the bottom and up the sides to form a crust.  Bake for 20 to 25 minutes until glolden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients.  When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees and bake for about 30 minutes until the quiche is light golden brown on top and puffed.